1 pound black beans (approx. 2 1/2 cups),
picked over
1 cup peeled and sliced carrots
1 cup peeled and sliced onions
1 cup chopped celery
3 garlic cloves
2 teaspoons dried thyme
4 ounces slab bacon, cut crosswise
into 1-inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 to 6 slices of lemon
2 tablespoons minced parsley
1 1/2 ounces good quality
dry Sherry (optional)

1. Soak the beans overnight, or for at least 6 hours, in cold water.
2. Preheat the oven to 300 degrees F.
3. Rinse the beans well and place them in a pot with water to cover.
Bring to a boil, then drain the beans, discarding the water. (This
rids the beans of their bluish tint and bitterness.)
4. Place the beans in a 3-quart ovenproof pot with the carrots, onion,
celery, garlic, thyme, and bacon. Cover with 2 quarts of water and
add the salt and pepper. Bring to a boil, cover tightly, and place in
the oven to cook for 4 hours.
5. Purée the beans in a food processor or blender with their cooking
liquid. Depending on the size of your blender, you may need to do
this in more than one batch. Adjust the seasoning to your taste. You
can serve the soup as it is or pass it through a strainer if you prefer
an even smoother texture.
6. To serve, dip one side of each lemon slice in minced parsley and
float, parsley side up, on each portion of soup. Add a 1/4-ounce
shot of dry Sherry to each bowl just before serving, if desired.
Serves 4 to 6.

2 tablespoons butter
1 1/2 tablespoons grated fresh ginger
1/4 teaspoon cayenne
1/4 teaspoon allspice
1/4 teaspoon cumin
1/2 teaspoon curry
1/2 teaspoon ground coriander seeds
3/4 cup sliced onions
3/4 cup peeled and sliced parsnips
4 cups scrubbed and sliced carrots
1/2 cup sliced celery
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup red lentils
1/4 cup basmati rice
7 cups vegetable stock or water
3/4 cup coconut milk
2 tablespoons lime juice

1. In a 3-quart saucepan, melt the butter over a low flame. Stir in the ginger
and spices and cook for 1 minute. Add the onions, parsnips, carrots and
celery. Season to taste with salt and pepper. Raise the flame to medium
and cook for 10 to 12 minutes. Soften but do not brown the vegetables.
2. Stir in the lentils and basmati rice, mixing until well combined with the
vegetables. Add the stock (or water) and bring to a boil. Lower the heat,
cover the pot, and simmer for 30 minutes, until the vegetables and rice
are tender. Purée the soup in a blender until smooth.
3. Return the soup to the saucepan, bring back to a boil, and stir in the
coconut milk and lime juice. Cook for 1 minute and serve. Serves 6.

1 cup dried cannellini or Great Northern beans
2 teaspoons kosher salt
4 tablespoons olive oil
2 cups diced zucchini (1 medium)
1 1/2 cups diced onions
2/3 cup diced celery
1/2 cup scrubbed and diced carrots
1/4 pound pancetta, diced (1 cup)
2 tablespoons minced garlic
1/2 head savoy cabbage, washed and
cut into 1-inch pieces
2 tomatoes, peeled, seeded, and chopped
1/2 cup chopped basil
2 cups cleaned spinach leaves
1/4 teaspoon freshly ground black pepper
4 cups cubed day-old sourdough bread
1/2 cup grated Pecorino Romano
4 tablespoons extra-virgin olive oil

1. Rinse and cover the beans with cold water and soak overnight.
2. Drain the beans and place them in a saucepan with 8 cups cold
water. Cook, covered, for 1 hour. Add 1 teaspoon of the salt
and continue cooking for an additional 30 minutes, or until the
beans are tender. Set the beans aside with their liquid.
3. Over a medium flame, heat the olive oil in a large soup pot. Over
medium heat, sauté the zucchini, onions, celery, carrots, pan-
cetta, and garlic until softened, about 10 minutes. Add the cab-
bage, tomatoes, basil and spinach. Season with the remaining
1 teaspoon salt and pepper. Continue to cook, stirring occasion-
ally, for another 10 minutes.
4. Strain the beans, reserving their cooking liquid. Purée half the beans
in a food processor. Add the puréed beans, the whole beans, and
their cooking liquid (8 cups) to the soup pot and simmer over low
heat for 20 minutes. If you don’t have enough cooking liquid, add
water to make up the difference.
5. Add the diced sourdough bread to the soup and cook for 10 more
minutes. Adjust the seasoning. Serve with the Pecorino Romano
and a drizzle of extra-virgin olive oil. Serves 6 to 8

3/4 cup dried cannellini or Great Northern beans
1 teaspoon coriander seeds
1/4 teaspoon black peppercorns
1 fresh thyme sprig
4 parsley sprigs
1 bay leaf
1 tablespoon butter
3/4 cup sliced onions
3/4 cup sliced celery
3/4 cup sliced leeks, white and light
green parts only, washed
1 teaspoon minced garlic
1 teaspoon kosher salt
2 ounces prosciutto, finely diced (1/2 cup)
4 cups broccoli florets (1/2 pound)
2 teaspoons balsamic vinegar
Freshly ground black pepper
1/4 cup shredded or coarsely grated
Parmigiano-Reggiano